Asian steak to honor the Chinese New Year

11:04 AM,
Jan. 22, 2014

Affordable flank steak gets the Asian treatment with a marinade of soy sauce, rice vinegar and five-spice powder and a slaw made with daikon radish, which resembles a giant white carrot but has a mildly peppery bite.

Written by

Alison Ladman
Associaed Press

Flank steak isn't particularly Chinese in origin, but in honor of the Chinese New Year, we decided to pretend by dressing it up with classic Asian flavors.

We started by marinating it in five-spice powder, rice vinegar and soy sauce. Then, while the steak was absorbing all those rich flavors, we grated a daikon radish (they resemble giant white carrots, but have a mild peppery bite) and tossed it with red bell pepper, grated fresh ginger and scallions for a simple slaw with just enough assertiveness to cut through the savory heft of the steak.